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Who said Gluten Free had to be gross?

Many folks are gluten free for medical reasons. Many of us choose to adapt to a gluten free diet for health and nutrition reasons. Either way, we shouldn’t have to suffer through food that tastes like a cardboard box (no offense Domino’s.)

I have scowered the net for good recipes and actually came across a recipe that produced a deceivingly good Red Velvet Cupcake*. If I was handed one of these little things, I wouldn’t have known any different. It was moist, had a good texture and stayed together well. The flavor was comparable to my classic RV recipe, down to the frosting.

Mmm...don't you love the Instagram filters for photoshop?

I believe that I owe it to the good followers and devoted fans of Screwed Cupcakes to make sure that everyone has their fill of cupcake goodness. I will be offering more GF recipes that will shock you into believing that gluten free does NOT have to taste nasty.

Gluten Free Red Velvet Cupcakes w/ Cream Cheese Frosting

Yield: 9 cupcakes

Prep Time: 30 min

Cook Time: 18-21 min


1/2 cup coconut flour
2 Tbsp unsweetened cocoa powder
1/4 Tsp sea salt
1/4 Tsp baking soda
4 large eggs
2 Tbsp grapeseed (or canola) oil (I used GF Olive oil and it was great)
1/2 cup agave nectar
1 Tablespoon red food coloring (for the full GF experience, use Beet Powder. May not be as red but just as good)

3/4 cup heavy whipping cream
8 ounces cream cheese, at room temperature
1/4 cup agave nectar


Prepare cupcakes:
1. Preheat oven to 350 degrees F. Line 10 muffin cups with paper liners. In a large bowl, whisk together coconut flour, cocoa powder, salt and baking soda. In a separate bowl, combine eggs, oil, agave nectar and food coloring; whisk vigorously until well mixed. Add wet ingredients to dry ingredients; use electric mixer to combine. Scoop 1/4 cup of batter into each prepared muffin cup. Bake 18 to 22 minutes, or until toothpick inserted in the center of a cupcake comes out clean. Let cupcakes cool, then remove from pan and frost.

Prepare frosting:
2. In a deep bowl, whip the cream with an electric mixer until stiff peaks form. In a separate, larger bowl, whip the cream cheese and agave nectar until well combined. Using a rubber spatula, gently fold the whipped cream into the cream cheese mixture. Spread or pipe onto cupcakes.

*recipe adapted from Recipe Girl

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